Whisk 300g softened butter into 350g caster sugar until light in color. Next mix in 3 eggs, one at a time, until well combined. Now, by hand, add the zest of a lemon and an orange, along with 200g self-raising flour, 50g fine polenta, 50g ground almonds and 1 tsp…
Month: May 2020
Pickled red onions
1 cup red wine vinegar 1 cup water 1 cup (7 ounces) sugar 2 teaspoons salt 2 red onions, halved and sliced thin through root end Whisk vinegar, water, sugar, and salt together in medium saucepan and bring to boil over high heat. Cook, whisking frequently, until sugar and salt dissolve, 2…
Caramelised onion dip – Cook’s illustrated
1 cup sour cream ⅔ cup caramelized onions, chopped fine ⅓ cup yogurt 2 tablespoons minced fresh chives ¾ teaspoon distilled white vinegar ½ teaspoon table salt ⅛ teaspoon black pepper Stir together sour cream, onions, yogurt, chives, vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Refrigerate dip for at least 1 hour.…
Sourdough basics
Originally from the River Cottage bread book but heavily reduced and kept in fridge… The, quite wet, starter (Herman) will be be kept at around 300g in the fridge (roughly 185ml water and 115g flour). You will remove it, feed it, and bake with it, when needed,…